Chishui Pot-Stewed Chicken

Chishui Pot-Stewed Chicken

　　 Pot-Stewed Chicken originated in the late Qing Dynasty and gets its name from being steamed in small, pen-shaped earthenware pots. The selection of ingredients, preparation techniques, and cooking process are all very meticulous, giving the dish a unique flavor that has earned widespread praise from diners. It has become a renowned local delicacy in the Zunyi area and is commonly served as a soup course at banquets. Depending on the guests being entertained, different ingredients may be used. Typically, evenly chopped chicken pieces are combined with rehydrated cuttlefish, fragrant ginger slices, white pepper, scallion segments, and a small amount of salt, then placed in the pot and steamed over high heat for several hours. For high-end banquets, additional premium ingredients such as silver carp, lotus seeds, and valuable medicinal herbs like “notoginseng” and “tianma” (Gastrodia elata) may be added. This not only makes the chicken tender and the broth clear and flavorful, but also enriches the dish with nutrients and provides benefits such as removing blood stasis, relieving pain, and treating dizziness, making it a high-quality tonic. Served individually to each guest, the dish is eaten in a hygienic and refined manner. When used as a soup accompaniment to snacks, it offers yet another delightful variation.